Ingredients (Serves 4)

• 2 medium onions
• 1 garlic clove
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium aubergine
• 2 medium courgettes
• 2 x 400 g cans chopped tomatoes
• 1 bouquet garni
• 2 tbsp tomato puree
• 900 g potatoes
• 75 g reduced fat Cheddar cheese, grated
• salt and pepper
• 2 tbsp snipped fresh chives, to garnish

1. Peel and finely chop the onions and garlic. Rinse, deseed and slice the bell peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
2. Place the onion, garlic and bell peppers into a pan. Add the tomatoes, and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring halfway through.
3. Stir in the aubergine and courgettes and cook, uncovered, for 10 minutes, stirring.
4. Peel the potatoes and cut into 2.5 cm cubes. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10 to 12 minutes until tender. Drain thoroughly and set aside until required.
5. Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato cubes evenly over the vegetables.
6. Preheat the grill to medium. Sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden, bubbling and hot. Serve garnished with freshly snipped chives.

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